Pepperoni Batter Bread

Prep time including chopping, grateing, rising & baking is about 1hr 10min. Prep time for regular dry yeast method is about 2hrs 45min.

• Ready In: 1 hr 55 mins
• Yields: 1 loaf

Ingredients

• 3 1⁄4 cups flour (might need a bit more or less)
• 1⁄2 cup  finely chopped  pepperoni
• 1⁄2 cup  coarsely grated sharp provolone cheese (optional)
• 2  tablespoons sugar
• 1  teaspoon salt
• 1  envelope fast rising yeast or 1  envelope  regular dry yeast
• 2  tablespoons margarine
• 1 1⁄4 cups hot water (125º-130°)

Directions

1. Preheat oven to 375° degrees.
2. Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best).
3. Set aside 1 cup flour.
4. Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl.
5. Stir margarine& water into dry mixture.
6. Mix in more flour to make a thick batter.
7. Cover bowl and let batter rest about 10 minutes.
8. Turn batter into greased casserole dish.
9. Cover and let rise until doubled (about 30-35 minutes).
10. Bake at 375° for 35 minutes or until done (should sound hollow when lightly tapped).
11. Remove from pan and cool on rack.
12. serve warm or cold.
13. If using"regular dry yeast": dissolve yeast in 1 1/4 cups warm (105°-115°) water.
14. Beat in sugar, salt, margarine and 2 cups of flour till smooth.
15. Mix in pepperoni, cheese and extra flour to make a thick batter.
16. Cover, let rise until doubled (about 1 hour).
17. Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole.
18. Cover, let rise until doubled (about 1 hour).
19. Bake at 375° for 35 minutes or until done.
20. remove fom pan and cool on rack.